Those of you taking my Fun With Fondant class may want to learn how to make your own rolled fondant for cakes. I don't believe in the marshmallow stuff for some reason. This is the real deal. So if you need alot of fondant this is WAY more economical!
WARNING!!!
Making fondant is messy business, don't be alarmed when your kitchen is covered in powdered sugar.
Or you could go buy 2 pounds for like $15.00 & taste the nasty-ness.
Gather these supplies.
I buy glycerin and gelatin online at Country Kitchen Sweet Art.
But you can get glycerin at Michael's and Hobby Lobby.
FYI, I have no idea why my photo crop job didn't take, oh well!
Let gelatin set up in the water.
This is one of the ONLY times I use imitation vanilla!!!
Grease your utensils!!!
Get one of these babies at Bolton and Hay or maybe Target!
I heart
white flexible scrapers, yes I am lame!
I also heart my bench scraper.
Get one at Williams Sonoma or Target
Set your water to simmer slowly.
Place gelatin and water on top of already simmering water.
In the meantime, grease your big bowl and fluff sugar with whisk.
BTW, I am 4x this recipe, so don't be freaked by size of bowl,
you can use smaller one for single recipe.
Make a well in center for liquid.
Simmer until shortening is almost totally melted.
Don't forget to add corn syrup whilst heating too.
I almost forgot!
Remove from heat, add glycerin and flavorings.
SLOWLY STIR IN SUGAR A LITTLE AT A TIME!
Bring the whisk on board if it makes you happy.
Notice wall of sugar?
That's what you want so it doesn't clump up.
Please take your time.
I have thrown away pounds of "impatience" as I was learning.
When it starts to look like this, drop the whisk and fold
ingredients over and over again with fancy & greased white scraper!
When it gets to be too much.... pour out on dusted counter.
Knead using bench scraper to scrape the sticky stuff off the bottom.
Your hands could use a greasing too at this time.
Keep kneading until it looks like this.
Still a little sticky, but mostly workable.
Wrap or store in airtight containter!
Set aside for at least 8 hours.
Rolled Fondant:
1 T. unflavored gelatin
1/4 c. cold water
1/2 c. light corn syrup
1 T. glycerin
2 T. vegetable shortening (plus extra for greasing utensils)
2 pounds powdered sugar, sifted (plus more/less possible for kneading)
1 1/2 t. of combined flavor choices
(I use clear vanilla, pure almond, and a tiny bit of butter flavoring)
Set a pot of water to simmer on stove filled 1/2 way and small enough to accommodate the bowl (like a double boiler). Let gelatin and water stand until thick. Place gelatin bowl over simmering water, not boiling or your gelatin will burn. Let sit until gelatin starts to come back to liquid form, add corn syrup, let get warm as you stir a few times. Add shortening, break up as you put it in. Let sit on simmering water until shortening is almost totally melted. Remove from heat and let cool for a few minutes. Meanwhile, pour pwd. sugar into large bowl that has been greased with shortening, fluff with whisk and make a well in center of sugar to receive liquid. As gelatin mixture is cooling add glycerin and flavorings. Pour into well and SLOWLY start stirring bringing a little sugar in at a time. Sometimes I use a whisk if it seems to be getting lumpy. This step can take up to 5 minutes, do not rush or you'll end up with a mess. After it seems too thick to stir use your greased scraper to knead in the bowl turning your bowl with one hand and mixing in with the other, much like kneading bread. If you need to pour out on pwd. sugar dusted counter and use bench scraper to knead until smooth. It will still be sticky, but not so sticky that you can't touch it. It MUST sit over night before use, so wrap it in an airtight bag or container and it will absorb all the ingredients as it sits.
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